Fruited Cranberry Gelatin Recipes

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

Steps:

• 1. Drain pineapple; set aside.
• 2. Mix gelatin with 2 cups boiling water until gelatin is dissolved. Add drained crushed pineapple and whole cranberry sauce.
• 3. I kind of squish the cranberry sauce with my hand to break it up. Mix well.
• 4. Pour into gelatin mold. Let set until firm. Unmold onto a lettuce lined plate and serve. I usually make my gelatin a couple of days ahead, just to make things easier for me on the big day.

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

Steps:

• Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

Steps:

• Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
• Mix pineapple, gelatin, sugar, boiling water, and cold water together in a separate bowl until gelatin and sugar have dissolved. Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate 8 hours or overnight before serving.

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

Steps:

• Make the pomegranate gelatin: Place a 5-cup mold in the refrigerator to chill. In a saucepan, sprinkle gelatin over 1/2 cup pomegranate juice, and let soften 5 minutes. Cook over medium-low heat, stirring, just until gelatin is dissolved; do not let boil. Remove from heat and let cool completely. Stir in remaining 1 cup pomegranate juice, then pour into chilled mold. Skim off foam from surface, and refrigerate until partially set, 1 to 1 1/2 hours.
• Meanwhile, make the cranberry gelatin: In a saucepan, simmer cranberries, sugar, and 1 2/3 cups water until berries have burst and mixture has thickened slightly, about 15 minutes. Strain through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and scraping pulp from bottom of sieve into liquid. Discard solids. You should have about 1 3/4 cups liquid.
• In a small saucepan, sprinkle gelatin over remaining 1/4 cup cold water, and let soften 5 minutes. Add about 1/2 cup of strained cranberry liquid to softened gelatin, and cook over medium heat, stirring, until gelatin is dissolved; do not let boil. Let cool completely, then stir gelatin mixture into remaining cranberry liquid in a bowl.
• To assemble: Cut peel and pith from clementines, then cut segments free from membranes. Gently blot segments dry with paper towels. Press half of clementine segments into pomegranate layer, and gently pour cranberry gelatin on top. Refrigerate until cranberry gelatin is almost set, about 1 hour.
• Make the cranberry sauce: In a small bowl, sprinkle gelatin over 3 tablespoons orange juice, and set aside to soften.
• Bring remaining orange juice, the cinnamon stick, sugar, and lemon peel to a simmer in a large saucepan. Cook, stirring, until sugar dissolves, about 3 minutes. Add cranberries and cook, stirring occasionally, until berries have burst and mixture has thickened slightly, about 12 minutes. Remove from heat, and add gelatin mixture, stirring to dissolve. Transfer cranberry sauce to a bowl to cool.
• Press remaining clementine segments into cranberry gelatin and gently top with cranberry sauce, spreading evenly in mold. Cover mold and refrigerate 1 day, or up to 3 days.
• To serve, dip bottom of mold in a bowl of hot water 10 to 20 seconds, then invert onto a cake stand or serving plate, and carefully remove mold.

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

Steps:

• Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.